Eggplant and sweet pepper salad
4 servings
45 minutes
Eggplant and sweet pepper salad is a harmony of flavors and aromas. Roasted eggplants acquire a tender texture and light sweetness, while the pepper adds juiciness and vibrant colors. The light acidity of lemon and balsamic vinegar highlights the taste of fresh vegetables and greens, creating a refreshing summer accent. This dish comes from Russian cuisine, where vegetable appetizers are valued for their simplicity and rich flavor. It can be served as an independent appetizer or a side dish to meat dishes. Thanks to the marinade, the salad gains depth of flavor, revealing new notes after a few minutes of preparation. Such a salad is perfect for a light dinner or festive table, delighting guests with its brightness and spicy nuances.
1
Preheat the oven to 180 degrees. Wash the peppers and eggplants. Wipe them with a towel. Prick them around the perimeter with a sharp knife. Grease with vegetable oil and place in the oven for 25-30 minutes. Until fully cooked.
- Red sweet pepper: 1 piece
- Eggplant: 9 pieces
- Olive oil: 4 tablespoons
2
Take the cooked vegetables out of the oven and let them cool.
- Red sweet pepper: 1 piece
- Eggplant: 9 pieces
3
Carefully peel and remove the seeds.
- Red sweet pepper: 1 piece
- Eggplant: 9 pieces
4
Chop the greens finely.
- Parsley: 1 bunch
- Cilantro: 0.5 bunch
5
Onion - in half rings.
- Red onion: 1 head
6
We cut the eggplants and peppers into small cubes. We place all the vegetables and greens in a bowl and squeeze in the garlic. We add salt and pepper. We dress with oil and balsamic vinegar. Mix well. Set aside to marinate for about 10-15 minutes.
- Eggplant: 9 pieces
- Red sweet pepper: 1 piece
- Garlic: 2 cloves
- Ground black pepper: to taste
- Olive oil: 4 tablespoons
- Balsamic vinegar: 2 tablespoons
